Creamy Louisiana Lightning Jambalaya Pasta

The first time I ever had jambalaya wasn’t in Louisiana, but in my tiny college apartment where I tried (and failed) to recreate it with whatever I had on hand mostly boxed pasta, jarred sauce, and a pack of chicken I’d overcooked. Let’s just say it wasn’t exactly a shining culinary moment.

But years later, on a family trip to New Orleans, I finally tasted the real deal: smoky sausage, plump shrimp, and tender chicken all simmered in spices that made every bite feel alive. That memory stuck with me, and since then, I’ve been obsessed with capturing those bold Cajun flavors at home.

Creamy Louisiana Lightning Jambalaya Pasta is my playful take on that tradition. It’s not a strict jambalaya, but it carries all the spirit of one smoky andouille sausage, juicy shrimp, golden chicken, and a creamy, Cajun-spiced sauce that clings to every piece of pasta. My kids love twirling forkfuls of it while my husband always goes back for seconds, and I secretly look forward to the leftovers because the flavors deepen overnight.

Short Description

A creamy Cajun-inspired pasta loaded with smoky sausage, juicy shrimp, and tender chicken in a rich, spiced sauce that brings Louisiana flavor to your dinner table.

Key Ingredients

• 12 oz penne pasta
• 1 lb andouille sausage, sliced
• 1 lb shrimp, peeled and deveined
• 1 chicken breast, diced
• 1 tbsp Cajun seasoning
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 2 cups chicken broth
• 1 cup heavy cream
• 2 tbsp olive oil
• Salt and pepper to taste
• Chopped parsley, for garnish

Tools Needed

• Large pot for pasta
• Deep skillet or sauté pan
• Wooden spoon
• Sharp chef’s knife
• Cutting board
• Measuring cups and spoons

Cooking Instructions

Step 1: Cook the pasta
Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Drain, drizzle lightly with olive oil to prevent sticking, and set aside. Reserve ½ cup of pasta water.

Step 2: Brown the sausage
Heat olive oil in a large skillet over medium heat. Add sliced andouille sausage and cook 5–6 minutes until crisp around the edges. Remove and set aside.

Step 3: Cook the chicken
Season diced chicken breast with Cajun seasoning. Add to the skillet and cook 6–7 minutes, stirring occasionally, until golden brown and cooked through. Remove and set aside with the sausage.

Step 4: Sauté vegetables and build the sauce
In the same skillet, add bell peppers, onion, and garlic. Cook 4–5 minutes until softened and fragrant. Stir in diced tomatoes, chicken broth, and heavy cream. Bring to a gentle simmer and let cook 5 minutes until slightly thickened.

Step 5: Add proteins and shrimp
Return the sausage and chicken to the skillet. Stir in shrimp and cook 3–4 minutes until they turn pink and tender.

Step 6: Combine with pasta
Add pasta to the skillet, tossing until everything is evenly coated in the creamy Cajun sauce. If the sauce feels too thick, add a splash of reserved pasta water. Season with salt and pepper.

Step 7: Finish and serve
Sprinkle with chopped parsley and serve warm. The pasta should be creamy, the shrimp tender, and the sausage smoky with a Cajun kick.

Why You’ll Love This Recipe

Packed with bold Cajun flavors

A complete meal with protein, veggies, and pasta in one pan

Perfect balance of creamy, smoky, and spicy

Crowd-pleasing and family-friendly

Great for weeknight dinners or entertaining guests

Mistakes to Avoid & Solutions

Mistake 1: Overcooking the shrimp
Solution: Shrimp cook fast and turn rubbery if left too long. Cook only until they turn pink, about 3–4 minutes.

Mistake 2: Not seasoning the chicken
Solution: Unseasoned chicken gets lost in the sauce. Toss with Cajun seasoning before cooking for deeper flavor.

Mistake 3: Sauce too thin or too thick
Solution: If too thin, simmer longer to reduce. If too thick, loosen with a splash of pasta water or chicken broth.

Mistake 4: Skipping the vegetable sauté
Solution: Raw veggies won’t blend into the sauce. Take time to soften them for a sweeter, balanced flavor.

Mistake 5: Overcooking pasta before mixing
Solution: Since pasta will cook slightly in the sauce, aim for al dente to avoid mushiness.

Serving and Pairing Suggestions

Serve family-style in a big bowl topped with parsley

Pair with garlic bread or cornbread

Add a crisp green salad with vinaigrette for balance

Drinks: iced tea, lemonade, or a light white wine

Storage and Reheating Tips

Store in an airtight container in the refrigerator up to 3 days

Reheat on the stove over low heat with a splash of cream or broth

Microwave in 30-second intervals, stirring often to keep sauce creamy

FAQs

1. Can I make this dish ahead of time?
Yes, but add the shrimp right before serving to prevent overcooking.

2. Can I use another type of pasta?
Absolutely. Penne holds the sauce well, but rigatoni, fusilli, or even fettuccine work.

3. Is there a lighter alternative to heavy cream?
You can use half-and-half or evaporated milk for a lighter sauce, though it will be less rich.

4. Can I make it spicier?
Yes, add extra Cajun seasoning, cayenne pepper, or a few dashes of hot sauce.

5. Can this dish be frozen?
It’s best fresh, but you can freeze it in airtight containers for up to 1 month. Reheat gently to avoid mushy pasta.

Tips & Tricks

Pat shrimp dry before cooking for better sear

Slice sausage on the bias for more surface area and flavor

Add parmesan cheese at the end for extra richness

Garnish with lemon wedges for a fresh, zesty finish

Recipe Variations

Seafood Only Jambalaya Pasta: Skip the chicken and sausage, double the shrimp, and add scallops.

Spicy Kick Version: Stir in 1 tbsp hot sauce and an extra pinch of cayenne with the sauce.

Veggie-Loaded: Add zucchini, mushrooms, or spinach during the vegetable sauté.

Low-Carb Twist: Replace penne with zucchini noodles or spaghetti squash.

Cheesy Cajun Bake: Transfer pasta to a baking dish, sprinkle with cheddar, and bake at 375°F for 15 minutes.

Final Thoughts

The smoky sausage, tender chicken, and plump shrimp all swim in a creamy Cajun sauce that makes each bite unforgettable. It’s a recipe that feels both comforting and exciting, with flavors bold enough to impress guests yet simple enough for a weeknight dinner.

You can lean into the seafood, turn up the heat, or load it with veggies, and it still delivers that Louisiana soul. It’s become one of those recipes my family asks for again and again, and honestly, I never mind because it tastes even better the next day. If you’re looking for a dish that’s creamy, smoky, spicy, and joyful all at once, this jambalaya pasta is the one.